Elixir 66
Ingredients
- 1 fresh Coriander/Cilantro leaves
- 1 oz Green Chartreuse
- 1⁄4 oz La Fée Parisienne absinthe
- 1⁄6 oz Apple Schnapps liqueur
- 1⁄2 oz Lime juice
- 1 oz Apple juice/apple cider
- 1⁄4 oz Sugar syrup 'rich'
- 1⁄2 oz Chilled water omit if using wet ice
Method
Glassware:
Serve in a Martini glass
Method:
Lightly MUDDLE coriander in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
History:
Created in 2003 by Ben Davidson of Elixir Group, Australia.
Review:
Bright green and intensely flavoured but considering it is flavoured with absinthe and chartreuse, it is surprisingly subtle.
